... The chemical and physicochemical characteristics of gum exudate samples harvested from mature trees of Acacia senegal at two new specific ecolocations in Nigeria, have been investigated together with gum samples harvested from A. senegal and A. seyal originating from Sudan. The monosaccharide sugar compositions for the A. senegal gum samples were found to be similar, but the protein contents for t ...

... Oat β-glucan and its hydrolyzates were used as fat replacers in the production of meatballs. The physicochemical properties of raw (OG) and hydrolyzed oat β-glucan (OGH), as well as their application in meatballs were studied. The average molecular weight of OG and OGH was determined by high performance size exclusion chromatography (HPSEC) and was found that OGH decreased from 6.6 × 106 Da to 9.4 ...

... The influence of konjac glucomannan (KGM) on the cool-induced gelation of gelatin was investigated using dynamic oscillatory rheological measurements at low strain amplitude and microstructural analysis by fluorescence microscopy. Rheological tests were measured during gel formation, including isothermal cooling and heating/cooling at a constant rate. The transition of phase compatibility to segre ...

... Chestnut starch (Castanea sativa Mill) gels from two cultivars, Longal and Lada, showed different mechanical and rheological properties, being dependent on aging temperature. Gels were more elastic at 5 °C evidenced by the higher intensity of relaxation spectra showing a slower relaxation process. Shape of the relaxation spectra was almost insensitive to aging temperature suggesting a similar inte ...

... Effect of gum arabic (GA) on swelling power (SP), solubility index (SI), freeze-thaw stability, pasting and rheological properties of native, anionic and cationic tapioca starch (TS, ATS and CTS) was studied. It was found that SP and SI of TS, ATS and CTS were reduced by GA and the extent followed the order: CTS > TS > ATS. This may be due to attractive interactions between oppositely charged mole ...

... Following the dietary recommendations for the reduction of salt consumption, the present study considered several surimi gelation processes and the influence of high pressure (HHP) on reduced salt content gels. Suwari (S) and heated-induced definitive gels with setting (SQ) and without (Q) were prepared with three different high hydrostatic pressure treatments (0, 150 MPa and 300 MPa) and with two ...

... Effects of coconut husk ethanolic extracts on gelling properties of surimi from sardine (Sardinella albella) were investigated. Extracts prepared using 60% ethanol (E60) and 80% ethanol (E80) with total phenolic content of 464 and 454 mg tannin/g, respectively, were incorporated into surimi gel. Gels added with E60 or E80 had the increases in breaking force as the levels increased and the highest ...

... Characterization of the impact of protein–flavour interactions on protein structure and thermally-induced salt-extracted pea protein gels with selected volatile flavours was studied using a fluorometric method (intrinsic) and small-strain dynamic oscillatory rheology. By monitoring intrinsic fluorescence of protein–flavour mixtures, conformational changes in proteins due to flavour binding were no ...

... Fucoidan is a sulfated polysaccharide isolated from edible marine resources that may be used as a functional ingredient in foods because of its characteristic physicochemical properties and biological activities. In this study, the impact of a fucoidan extracted from sea cucumber on the properties of protein-coated oil-in-water emulsions was studied. The molecular characteristics of fucoidan in aq ...

... The aim of this work was to compare encapsulation of stearidonic acid soybean oil (SDASO) by complex coacervation in the classical gelatin (GE)-gum arabic (GA) system with that of a Maillard reaction product (MRP). A portion of the control (microcapsules based on the GE-GA system) was cross-linked with transglutaminase (TG) after encapsulation. In the Maillard reaction (MR)-modified system, the ge ...

... Physico-chemical and gelling properties of agar extracted from Gracilaria tenuistipitata as affected by alkaline pretreatments using NaOH and KOH at various levels (3–7%, w/v) were investigated. Yield of native agar was 17.1%, whilst those of agars pretreated with NaOH and KOH ranged from 23.6% to 26.1%. Agar with alkaline pretreatment generally showed the better gelling property as evidenced by h ...

... The purpose of this research was to prepare emulsions stabilized by mixed proteins to achieve excellent storage stability and superior functional properties. The emulsions (O/W) with uniform nanoscale droplets (∼250 nm, polydispersity index

... In this paper we relate rheological properties of whole caseinate and various caseinate fractions to the improved water holding capacity of caseinate gels on which we reported previously. In that separate paper it was found that αs-casein (ASCN) enriched sodium caseinate (NaCN) fractions gave a substantially better water holding capacity. We hypothesized that this was due to the ‘telechelic’ chara ...

... The perceived salt taste intensity of viscous solutions and gels of agar–agar and starches varying in their amylose/amylopectin ratio, as well as cellulose suspensions with fine, compact particles up to coarse, fibrous particles was systematically investigated. Saltiness intensity was correlated with instrumental-analytical data on viscosity, gel firmness, and sodium ion availability upon chewing. ...

... Skim milk used for the yoghurt manufacture contains 2 main colloidal particles, the native micellar casein (NMC) and the heat-induced whey protein aggregates (WPA). The aim of this study was to understand how these 2 colloids organize in space to form binary acid gels. While acid milk gels were considered homogeneous for scales typically above ∼10 μm, shorter length scales were examined to investi ...

... The characteristics and properties of native rice starch (NRS) and hydroxypropylated rice starch (HPRS) in relation to HPRS films with 6–12% propylene oxide were investigated. The molar substitution of the resulting HPRS was in the range of 0.022–0.033. The results showed that gelatinization properties (To, Tp and Tc) and enthalpy (ΔH) of HPRS were lower than those of NRS, and these decreased with ...

... A non-toxic, biocompatible and generally recognized as safe (GRAS) chemical, citric acid, was employed for pH adjustment and cross-linking of whey proteins either before or after their microgelification by heat. A conventionally-made microgel sample was also fabricated by using hydrochloric acid for pH adjustment on 5.8 and subsequent heating at 85 °C. Size approximation of microgel particles from ...

... The sugar beet pectin/soy glycinin (SBP/SG) double network (DN) gel was synthesized by a two-step enzymatic-induced sequential cross-linking strategy. Laccase and microbial transglutaminase (mTGase) were successively employed to the SBP/SG dispersion, so as to induce the formation of the covalent cross-links among the SBP and SG molecules. Uniaxial compression measurements indicated that the DN ge ...

... Different alkali pre-treatments were applied to Chondrus crispus and Ahnfeltiopsis devoniensis seaweeds to investigate the effect of alkali type, concentration and treatment duration on the chemical structure and the gelling properties of extracted hybrid carrageenan (HK). In both seaweeds, increasing the KOH content and the pre-treatment duration gives HK with lower amounts of ν-carrageenan units ...